Apple turnover

5 from 2 votes

Prep Time 3

Make sure all your ingredients (except flour) are cold (fridge temperature) before starting. Cut your butter into small two-centimeter cubes.
Mix all ingredients with your hands or the flat beater of your stand mixer.
Mix just enough to make disappear the dry bits of flour at the lowest speed (should take a minute). Do not overmix; you should still see big chunks of butter.
Flour your bench and your dough. Spread your dough to give it the shape of approximately a 45x15 cm (18x6 inches) rectangle.
Make a simple fold also called letter fold—the dough is folded in thirds, as you would do for a letter that you’d place in an envelope: step 1
Step 2
Voila
Rotate the folded dough 90 degrees to your right. Spread the dough like a rectangle again and repeat the fold. You have to make at least four letter folds, five if you can. If the dough resists too much, stop folding and let the dough rest for at least 20 minutes in the fridge before resuming. Always rotate in the same way. Make the folds as quickly as possible while the dough is cold. Once the dough starts to heat up, the butter might start leaking. Cover the dough with saran wrap and let it rest in the fridge for at least an hour. In the meantime, make the applesauce.

At medium heat, melt butter in a pan. Once melted, add sugar and stir. Add your apples, previously cut into small cubes, to the pan with a tsp of cinnamon and half a vanilla bean. Cook at high heat for two to three minutes, and then reduce the heat to low to let them simmer in the pan. Cook them on low heat for 25-30 minutes. At the end, your apples should be softened; the liquid in the pan should have been completely absorbed by the apples.
Use a hand mixer to puree your apples into applesauce. Let the applesauce cool down to room temperature.

Spread your puff pastry dough until it is two millimeters thin. Using a bowl and a very sharp knife, cut circles of puff pastry. Stack the leftover puff pastry that cannot be cut in a circle and roll them out until you can cut circles again. You should get six to seven circles of puff pastry. Dip a brush in water; dampen the edges of your dough(that will help close it). Fill with 1 ½ tbsp. of applesauce (make sure to not overfill the pastry). Close the puff pastry onto itself.
Brush your apple turnovers with egg yolk. Let them rest in the fridge for 20 minutes. In the meantime, preheat your oven at 360°F(180°C).
Before baking the apple turnover, you can make patterns using a lame or a very sharp knife on it. Use a toothpick to pick the dough. This will prevent the puff pastry from exploding while cooking.
Bake for 30 minutes.
It’s better to eat them warm. I enjoy them for breakfast with tea!